Polyphenols, a broad class of plant-derived compounds found in foods such as fruits, vegetables, tea, and wine, have attracted considerable scientific interest for their potential role in supporting or treating colitis, particularly inflammatory bowel diseases (IBD) like ulcerative colitis. Numerous preclinical studies, including in vitro and animal models, have demonstrated that polyphenols such as flavonoids, phenolic acids, and stilbenes possess anti-inflammatory, antioxidant, and gut microbiota-modulating properties. These mechanisms are relevant in the context of colitis, as oxidative stress and dysregulated inflammation are central to disease pathology.

For example, resveratrol (a stilbene) and curcumin (a polyphenolic curcuminoid) have shown the ability to reduce inflammatory cytokines and ameliorate colonic tissue damage in animal models of colitis. Human studies are more limited but suggest some benefit: small clinical trials of curcumin as an adjunct to conventional therapy have shown improved remission rates in ulcerative colitis patients. Other polyphenols, like those from green tea (epigallocatechin gallate), have also been studied with some positive, yet preliminary results.

However, most of the evidence remains preclinical or from small-scale human studies, and there is significant heterogeneity in polyphenol types, dosages, and formulations tested. Large, well-controlled clinical trials are lacking. Thus, while there is scientific rationale and some early evidence, the support for polyphenols in colitis is promising but not yet conclusive.